By Pitt Cue Co.
Though I haven't yet made it to London-based restaurant Pitt Cue Co., their very first cookbook—a wealth of recipes for drinks, sauces, rubs, snacks, sides, desserts, and of course meats, inspired from outdoor cooking traditions around the world—will keep me busy until I can make a trip over the pond. From lamb ribs with onion salad to smoked standing rib roast to brisket buns, it's full of dishes to keep your stomach and guests happy throughout the summer. And there are plenty of options for those who don't wish to partake in grilled meat; the sides and slaws offer a bounty of vegetarian options, including my personal favorite, a smashed cucumber and pickled watermelon salad. The drinks, which to my delight are almost entirely whiskey based, cover both the classics, like Manhattans and whiskey sours, and cocktails specific to the restaurant, like the Big Mac 'n' Rye (a mix of rye, vermouth, Pitt Cue Co.'s pickle brine, and bitters). One of the few non-whiskey drinks is the hair of the dog, which calls for bacon-infused vodka, tomato juice, and spices garnished with fennel-cured scratchings; it's a bloody mary done right. Like so many other recipes in the book, it's on its way to a permanent place in my repertoire. —Farideh Sadeghin